This eggless banana bread is moist, gently spiced and a useful way to use very ripe bananas. It needs one bowl and stays tender for several days, making it easy to slice for breakfast or an afternoon snack.
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup brown sugar
- 1/3 cup neutral oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour
- 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon cinnamon
- Pinch of salt; 1/3 cup walnuts or chocolate chips, optional
Method
- Heat the oven to 175°C and line a 9 x 5-inch loaf tin.
- Whisk bananas, sugar, oil and vanilla. In a second bowl mix flour, raising agents, cinnamon and salt.
- Fold dry ingredients into the banana mixture just until no dry streaks remain. Fold in walnuts or chocolate if using.
- Pour into the tin and bake for 45–55 minutes, until a skewer comes out with a few moist crumbs. Cool before slicing.
Tips and storage
Use spotty, fragrant bananas for the best flavour and do not overmix. Keep wrapped at room temperature for 2 days or refrigerate for 5 days; slices can be frozen for 2 months.
Why did my loaf sink?
Overmixing or opening the oven early can make the centre collapse. Bake until the middle is set and cool it fully before cutting.
More recipes to try
For more comforting vegetarian bakes, explore our vegetarian global cuisine guide, try the Vegan Blueberry Muffins, or browse our Vegan Chocolate Hazelnut Gelato. For a savoury option, see the Vegan Stir Fry.